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Sgroppino. In a slushy and crowd-pleasing Sgroppino, lemon sorbet cuts through vodka’s burn. Food styled by Simon Andrews. (David Malosh, The New York Times)
Shawarma-spiced grilled chicken with tahini-yogurt sauce. Marinated with whole-milk yogurt and shawarma-inspired spices, both white and dark meat end up tender and flavorful. Food styled by Simon Andrews. (David Malosh, The New York Times)
Dal. The recipe for dal is endlessly flexible and varies from cook to cook, but the emotion it evokes — one of comfort — is universal. Food styled by Simon Andrews. (David Malosh/The New York Times)